Smoked Duck with Arugula and Marinated Fruit Recipe

Although duck is considered a delicacy in many different countries, it isn’t common fare in the American diet. If you’ve never tried duck meat before, we suggest you give it a go.
High in niacin, iron and Vitamin B6, duck meat can help lower your LDL cholesterol levels, improve your blood and oxygen circulation and fight off various diseases.
Also, it tastes amazing!
The San Francisco catering kitchen, Paulding & Company, founded by mother-daughter duo Terry and Tracy Paulding, share an amazing Smoked Duck with Arugula and Marinated Fruit recipe. Whether you’re a first timer or enjoy duck on a more regular basis, this recipe is sure to delight.

For the Marinated Fruit

Ingredients

• About 50 cherries, or 24 figs, or half a basket of strawberries — or any good fruit from the farmers market
• 1/3 cup balsamic vinegar
• 1-2 Tbs. sugar

Directions

1. If you’re using cherries, pit them and cut each into halves.
2. For other fruit, clean and trim as you like. Combine balsamic and sugar, then pour over the fruit in a bowl, mix and let sit in the marinade at least half an hour.
3. Drain, reserving the marinade for the dressing.

For the Dry Duck

Ingredients

• 1 1/4 lb. duck breasts (approximately, most likely 2-3 half-breasts)
• 1/2 tsp. ground coriander seed
• ½ tsp. five spice powder
• Grated zest from one orange, reserving the orange
• 2 Tbs. sugar
• 2 tsp. salt

Directions

1. Cross-hatch the duck skin with a sharp knife, being sure not to score the meat.
2. Combine the rub ingredients and rub all over the duck.
3. Refrigerate at least ½ hour at room temperature.

For Smoking

Ingredients

• Aluminum foil, a wok, a rack and a cover
• ½  cup uncooked rice
• ½ cup brown sugar
• ½ cup. loose black tea
• 2 star anise, crushed
• 1 stick cinnamon

Directions

1. Line a wok or other heavy pan with foil.
2. Layer in the rice, top with the brown sugar, then the tea and finally the spices.
3. Add a rack on top. Put the duck on the rack, skin side up.
4. Over high heat, let the mixture start to smoke, then tightly cover the wok with foil and the lid, and smoke 10 minutes.
5. Turn off the heat and let stand for 10 minutes.
6. Heat a heavy-bottomed pan to medium-hot, and place the smoked duck breasts skin-side down.
7. Turn the heat to low. Cook until well browned and much of the fat has rendered; flip and cook a minute on the other side if the duck seems too rare (you are aiming for medium-rare).
8. Remove the duck to a cutting board.
9. Reserve the fat for the dressing. Add any accumulated juices to the dressing.

For the Salad

Ingredients

• 8 handfuls baby arugula
• 1 shallot, finely chopped
• ½ tsp. dry mustard (Colemans)
• The juice from the orange
• The reserved fruit marinade
• Reserved duck fat from searing the smoked duck
• Salt and freshly ground black pepper to taste

Directions

1. Wash and spin dry the arugula, and place in a bowl.
2. In a small bowl combine the chopped shallot with the dry mustard, orange juice, fruit marinade and a little pinch of salt and a grinding of pepper.
3. Let stand a few minutes, then whisk in the warm duck fat.
4. Toss some of the dressing with the arugula, but reserve a little for garnishing the plates.

Plating

Slice the smoked duck fairly thin, arrange arugula on eight plates, garnish with duck and fruit.  Drizzle on more dressing. Recipe yields eight servings.